Pistachio Rice Arancini

To prepare the pistachio rice arancini, first prepare the vegetable broth needed for the risotto (you'll need about 50 g to later dissolve the saffron). Once ready, strain it, keep it warm, and start preparing the sauté. Finely chop the shallot 1 and let it sauté over low heat with a drizzle of oil 2 for 5-6 minutes. When it becomes wilted and golden, add the rice 3 and toast it for a few minutes, stirring often, until it changes color.

At this point, deglaze with the white wine 4, let it evaporate completely, and cook the rice by gradually adding a ladle of hot broth 5 and continuing to stir from time to time 6. It will take about 18-20 minutes, depending on the cooking times indicated on the package. Finally, season with salt and pepper.

When the rice is cooked, pour the saffron into a small bowl and add about 50 g of broth 7; stir until the saffron is dissolved, then pour it into the risotto 9 with the heat still on low. Stir until you get a uniform color,

then add the Grana cheese 10 and stir once more to incorporate it well. At this point, turn off the heat and transfer the risotto to a tray 11 and spread it out evenly; cover with plastic wrap 12 and let it cool completely, first at room temperature and then in the refrigerator.

In the meantime, prepare the béchamel. Pour the milk into a saucepan, add a pinch of salt, grate some nutmeg 13, and bring the milk to just below boiling. In another pan, melt the butter and sprinkle in the flour 14, stirring quickly and continuously. Then incorporate the hot milk 15

and continue stirring until you get a smooth and sufficiently thick cream 16. Pour it into a bowl 17, cover with plastic wrap in contact 18, and let it cool completely.

When both the rice and the béchamel are well chilled, start forming the arancini. First, cut the caciocavallo into rather small cubes 19; then take about 75 g of rice with your hands and spread it in your palm 20. Place a bit of béchamel in the center 21

then add some pistachio crumbs 22 and a few cubes of caciocavallo 23. Close the arancino, ensuring that the filling doesn't spill out, and press gently with your hands to form a spherical shape 24.

As you go, place the arancini on a tray lined with parchment paper 25; with these ingredients, you'll get 12. Once the rice is used up, prepare the batter: sift the flour in a bowl and gradually add the water, stirring continuously with a whisk 26, lightly salt, and continue stirring until you get a smooth batter without lumps 27.

Pour the oil into a saucepan and heat it to about 340°F; use a kitchen thermometer to measure the correct oil temperature, only this way can you ensure perfectly golden and cooked arancini. Dip each arancino into the batter, making sure it is completely covered 28, then roll it in breadcrumbs 29. Only when the oil has reached the correct temperature can you fry your arancini; we recommend dipping only a few at a time 30 to avoid lowering the temperature too much.

When your arancini are golden brown, use a slotted spoon to remove them from the oil 31, place them on a tray lined with kitchen paper 32, which will absorb any excess oil, and sprinkle with pistachio flour 33. Continue in this way until you've fried all the pistachio rice arancini and enjoy them while they're still hot!